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24 hour brined cucumber pickles / 24 valandas rauginti agurkai

Lithuanians love their pickles. For winter they preserve them with vinegar or acid, but a traditional way of preserving them is by mixing cold water with salt and letting the cucumbers ferment themselves. During the summer months, and especially when the first cucumbers start, people in the countryside love making quick pickles. My favourite ones are just brined for 24 hours when they are still not very sour but have herb flavour. A perfect side to grilled summer dishes.

Brined cucumber pickles

What we need:

about 2 kg of small or medium cucumbers

1 l cold water

2 tbsp salt, heaped

a horseradish leaf

a handful of fresh dill

some fresh garlic leaves or 2 garlic cloves

What we have to do:

Wash the cucumbers. Cut off their ends. In a 1,2 or 2 l jar add some dill, garlic and horseradish leaves. Add the cucumbers. Fill the jar with the cucumbers. When it's full add some more dill.

Mix cold water with the salt and pour over the cucumbers. Cover the jar with a lid and leave in a room temperature for 24 hours. Now it's perfect time to enjoy them! If you have some leftovers, keep them in a fridge for a week.